Sunday, December 22, 2013

German Potato Salad


2 pounds small red potatoes  
1/2 pound bacon cooked and crumbled (reserved bacon grease)
3/4 cup finely chopped onion
2 T. flour
¾ c. water
1/3 cup white vinegar
1 or 2 T. cup sugar
1 teaspoon salt
½ t. pepper
2 T. minced chives, for garnish 

1 T. brown mustard or mustard seed (optional)


Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

Saute onions in bacon dripping. Add flour stir until thickened. Gradually add water and vinegar stirring until smooth. Add salt, pepper, and sugar. Boil 1 min. Pour over potatoes and stir gently until well coated.

Top with the crumbled bacon and garnish with the chives. Serve warm.